This best one-pot vegan lentil soup is a healthy vegetable stew that’s gluten-free, low-fat, yet quick and easy to make but as delicious as grandma’s traditional recipe!
Grandma’s Best Lentil Soup made Vegan
This lentil soup is one of my favorite dishes for cold or rainy days because it gives you so much warmth and comfort that it immediately lifts your mood. Not only does the one-pot soup make you feel good and happy, but it also fills your body with plenty of healthy nutrients, lots of vitamins, and plant-based protein from lentils! Besides that, it contains almost no fat and not many calories, so it makes also a great figure-friendly dish. I mean, what is not to love? 🙂
A versatile recipe with healthy vegetables!
What I also love about this lentil soup is that it is so incredibly versatile and customizable! In my recipe, I use leeks, carrots, celery, and potatoes, but you can also use any other vegetables you have on hand. What about tomatoes, fennel, zucchini, red bell pepper, squash, cabbage, or sweet potatoes? With such a variety of choices, you can really get creative to make the best lentil dish ever #eatherainbow !
Add more proteins to this vegan lentil stew!
As mentioned earlier, in addition to all the vitamin- and nutrient-rich veggies, this stew also contains plenty of plant-based protein from the lentils. However, if you add an additional meat substitute like vegan sausages or smoked tofu, you can make this lentil stew even more protein-rich than it already is!
If you choose to do so, I recommend dicing or slicing the tofu or vegan sausages and then frying them until golden brown for more roasted flavor. Alternatively, you could add some mushrooms, vegan ground beef, chickpeas, or beans such as black, white, or kidney beans.
Lentil soup – A popular recipe around the world!
This recipe is inspired by the classic German one-pot lentil stew from Granny’s kitchen which some of you may remember from their childhood. However, since lentil dishes are so versatile, there are also many other popular lentil recipes from all over the world you should definitely try. That’s why I have already published numerous recipes here on my blog and in my cookbooks. Some of my favorites are:
- Red Lentil Dahl
- Mushroom and Lentil Ragu
- Lentil and Zucchini Lasagna
- Vegan Swedish Meatballs
- Lentil Meatloaf
- Vegan Shepherd’s Pie
… but now let’s get started on making soup! 😉
How to make the best vegan lentil stew
As always, I recommend checking out this step-by-step instruction first. Then you’ll find the full recipe with exact measurements in the recipe card below!
Step 1: Prepare the vegetables and lentils.
First, heat some oil in a soup pot and sauté the chopped vegetables (onions, leeks, and carrots) for about 3-5 minutes. If you want to use a meat substitute, you can simply add it at this point or sauté it separately later – whatever you prefer. Meanwhile, put the dry lentils in a fine-mesh sieve and rinse them under running water. Then drain.
Step 2: Cook the lentil stew.
Now add the potatoes, celery, and lentils to the pot. Then pour in the vegetable stock. Next, add mustard, a bay leaf, and nutmeg. Let the lentil stew simmer, covered with a lid, for about half an hour. Keep in mind, however, that the cooking time may vary depending on what kind of lentils you use. It’s best to check the instructions on the package.
Step 3: Serve and taste!
Once the lentils are cooked, season your stew with white wine vinegar, salt, and pepper. If you like, you can also add more mustard or other seasonings of your choice. Finally, add the parsley and then serve your hearty lentil soup in bowls with a slice of freshly baked bread or bagels. Enjoy your meal!
Can I make the lentil stew ahead?
This easy one-pot lentil soup recipe is great for meal prep! In fact, I think the lentil soup tastes even better the next day after the flavors could develop even more. The stew keeps for 3-4 days in the refrigerator and can also be frozen in portions. Simply heat it up in a pot when needed, then you’ll have a delicious and healthy meal on hand!
This best vegan lentil soup recipe is:
- Lactose-free and egg-free
- Low in fat
- A great one-pot dish to make ahead
- Perfect for lunch or dinner on rainy days or cozy evenings!
More healthy soup recipes to fall in love with
Looking for more delicious soup or stew recipes that you can make in the quick and easy one pot? Then be sure to check these out:
- Vegan Lasagna Soup
- Thai Carrot Ginger Soup
- Creamy Cauliflower Soup
- Vegan Potato Leek Soup
- Roasted Pumpkin Soup
- Cream of Mushroom Soup
- Creamy Tomato Soup
- Yellow Lentil Dal
- Vegan Minestrone Soup
- Thai Peanut Ramen Noodle Soup
- Mushroom and Rice Soup
If you try this easy vegan lentil soup, please leave me a comment and a review because I always love to hear your feedback on the recipe! And if you take a photo of your healthy one-pot lentil stew and share it on Instagram, please tag me @biancazapatka and use the hashtag #biancazapatka to make sure I don’t miss your post! Have fun cooking!
Grandma's Lentil Soup (Vegan)Author:
- 2 tbsp (2 tbsp) oil
- 1 (1 ) onion diced
- ½ stick (½ stick) leek diced
- 7 oz (200 g) carrots 1-2 diced
- 1 ¼ cups (250 g) dried lentils brown or green
- 10.6 oz (300 g) potatoes 2 larges diced
- 7 oz (200 g) celery ½ knob peeled and diced, or 2 celery sticks
- 4 ¼ cups (1 litre) vegetable broth
- 1 tbsp (1 tbsp) mustard or to taste
- 1 (1 ) bay leaf
- ¼ tsp (¼ tsp) nutmeg
- 1 tsp (1 tsp) salt
- ½ tsp (1 tsp) pepper
- 2 tbsp (2 tbsp) white wine vinegar or apple cider vinegar to taste
- ½ bunch (½ bunch) parsley chopped
- 7 oz (200 g) smoked tofu or 4 vegan sausages
*Note: Check out the step-by-step photos above!
- Heat the oil in a soup pot or dutch oven. Add onions, leeks, carrots, and sauté for 3-5 minutes. (If you like, you can add smoked tofu cubes or vegan sausages).
- Meanwhile, put the lentils in a fine-mesh sieve and rinse them under running water. Then drain well.
- Now add potatoes, celery, and lentils to the pot. Pour in the vegetable broth. Add mustard, a bay leaf, and nutmeg, and bring everything to a boil. Put a lid on the pot and let the soup simmer for about 30 minutes (depending on how long the lentils need, see package instructions).
- The lentil soup tastes even better the next day after the flavors could develop even more. Leftovers will keep in the refrigerator for 3-5 days. It's also great to freeze in portions for meal prep.
- Please read my blog post for more ideas, tips, and information on the recipe.
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